Monthly Archives: March 2017

STEM on Tour: Hong Kong!

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Recently myself and my fellow STEM Graduate Ambassadors, Ellie and Will, were lucky enough travel to Hong Kong to take part in the British Council organised Science Alive Festival at the HK Science Museum. As the festival’s theme this year was This Pale Blue Dot – we also took two Earth Science students, Hannah and Elizabeth.

Will, Elizabeth, Clare, Hannah and Ellie at the Hong Kong Science Museum

To take full advantage of this wonderful opportunity we also reached out to some schools with the help of Anthea, Newcastle’s Hong Kong Recruitment Manager. With 20 STEM workshops booked in, we took to the skies with our bags packed with as much kit as we could carry including a drill, over 20 metres of rope and a dinosaur costume.

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Hannah and Elizabeth delivering our Thinking Like a Scientist workshop

During the first three days, our time was spread amongst seven schools. We were delighted to see how bright and engaged the children were throughout our workshops, particularly in the primary schools. Each school was extremely welcoming, many of them gave us banners with their school logo on and other gifts. The Vice Principal of one school even took us to a nearby bakery after the visit to treat us to a local delicacy – a warm egg tart.

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Elizabeth science busking

The weekend snuck up on us and before we knew it we were performing our science show: The Story of Earth, at the Science Alive festival. I was setting Will on fire (don’t worry, it didn’t hurt him although I did actually singe his arm hair at one point) and Ellie was freezing flowers with liquid nitrogen. Meanwhile Hannah and Elizabeth were science busking; entertaining and educating children with science demonstrations.

The Story of Earth Show

We also ran training workshops for teachers. We taught primary school teachers how to think outside the box to raise aspirations and teach science in a more interactive and fun way. At the Hong Kong University of Science and Technology, we trained the students on good science communication practices, from science busking to written texts. We explained how they could simplify their language to make their research more accessible and easy to understand.

Ellie in her element at the beach on the HKUST campus
Ellie in her element at the beach on the HKUST campus

During our ten days in Hong Kong we had an absolute blast, educating thousands of children and adults and learning all about their culture and styles of teaching. From bursting a 3-foot confetti-filled balloon to teaching children how to make honeycomb, from visiting the highest bar in the world to seeing 10,000 Buddha statues in one room, it was an unforgettable experience.

The 10,000 Buddhas Monastery
The 10,000 Buddhas Monastery

We feel honoured to have been given the opportunity to share our activities with another part of the world and hope next year’s team will be able to have a similar adventure.

View of Hong Kong Island from the Star Ferry
View of Hong Kong Island from the Star Ferry

#TryThisTuesday: Curly Fries!

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Today we are looking at the science behind curly potato fries. First, let’s talk about how we make them.

  1. Carefully chop up a potato into straight thick chips.
  2. Boil around 250ml of water and stir salt into this water until no more salt will dissolve.
  3. Fill a bowl with tap water and place half of your chips into this bowl.
  4. When the salty water has cooled pour it into another bowl and add the rest of your chips to this.p1020750
  5. Leave both bowls of chips out overnight.
  6. The next day you should have one bowl of chips that are still hard and straight and the other bowl (with salty water in) will be full of chips that are more flexible, that you can shape into curls.

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The Science

The addition of salt to the water allows you to make curly fries due to osmosis. Osmosis is the movement of water from an area that has few molecules in the water to an area that has more molecules in it to try to even things out and create a balance.

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Plants like our potato here are made up of millions of cells that have a cell membrane around its edge which allows some things in and not others. Water can easily flow through this but the salt we dissolved in it can’t. Cells are filled with lots of little molecules so water usually flows into the cells and fills them to dilute the liquid. But when we have lots of salt in the water, there are more particles in the water outside of the potato cells than inside so the water leaves the cells.

waterout

bendyWhen cells are filled with water they are quite rigid and packed closely together making a fairly sturdy chip. When the cells are dehydrated, they are smaller leaving space between cells, allowing the chip to bend without snapping.

Osmosis is used in all plants – not just when you cut them up and put them in a bowl of water! Plants use osmosis in their roots to allow water to move from the soil into their roots.

 

Exoplanet discovery

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Recently NASA have found the TRAPPIST-1 Solar System (named after the TRAnsmitting Planets and Plantisemals I Small Telescope). It is 40 light years away in the constellation of Aquarius and has seven Earth size Exoplanets (planets that orbit a star that isn’t the Sun) that have the potential to support life.

This is a big discovery as it is the largest amount of Earth sized planets ever found around a single star and it might help in the search for life on other planets. trappist

How did they find the TRAPPIST-1 Solar System?

  • The Star in the centre of the solar system glows brightest in infra-red light which can’t be detected by the human eye
  • The infra red light was detected by an infra red telescope called the Spitzer. This telescope is in space and follows the orbit of the Earth.
  • The radiation (light) detected from the TRAPPIST-1 star would periodically dim and then brighten again; this could show that a planet could be passing in front of the star.
  • The dips in light were not always the same amount, showing that there were actually seven exoplanets orbiting the star.
  • NASA used the dips in radiation to calculate the size of each planet in the solar system.
  • Space in between the dips in radiation means they can work out how it takes for a planet to orbit the star.
  • The planets were found to be very close together with orbits that interfere with each other due to gravity.
  • They used the estimated size of the planets to work out what the density of each planet is, to work out what the planet might be made of.
  • All seven planets may be suitable of supporting liquid water, with three in the habitable zone capable of having oceans.
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The Spitzer Telescope

What next?

It’s really rare to find this many planets that may support life in one solar system so its important to find out more about them. NASA are going to use transmission spectroscopy to study the composition of the seven exoplanets. This is a technique that gives information about the chemical composition of a planet and whether a planet has an atmosphere.

They are using more telescopes to study some of the other ultracool dwarf stars (like TRAPPIST-1), to see if they also have exoplanets that could support life.

#TryThisTuesday: Homemade Ice cream!

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This week we’re making ice cream but instead of using an ice cream machine, we’re going to make it using science!

You will need:

  • Two Ziploc bags – one small, one large
  • 100ml double cream
  • 50ml milk
  • 40g sugar
  • Vanilla extract
  • Ice
  • Salt

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  1. Measure out the milk, cream and sugar and place them into the smaller Ziploc bag.
  2. Add a dash of vanilla extract  then zip up the bag.
  3. Fill the larger bag 2/3 full with ice.
  4. Pour a generous amount of salt onto the ice.p1020738-3
  5. Making sure the small bag is tightly zipped up, place it inside the bigger bag with the salt and ice.
  6. Gently shake the bag for 5-10 minutes, be careful not to rip the bag!
  7. Leave the ice cream to sit inside the ice and salt bag for another 10 minutes
  8. Open up your bag and enjoy!

p1020740-2Try making different flavours of ice cream by swapping the vanilla extract for strawberry or mint extract or even cocoa powder for chocolate ice cream. You could also try adding chocolate chips.

 

 

 

 

How does this work?

Water, as I’m sure you know, freezes to make ice at 0oC. But your freezer at home is around -18oC, so how are we making the ice cold enough to freeze your creamy mixture? The secret is in the salt.

Ice is in a constant state of melting and refreezing and melting and refreezing. When we add salt, the salt particles block the path of the melted ice, stopping it from freezing back on to the rest of the ice but ice can still melt. Therefore more ice is melting that freezing.

Now you may be thinking that surely if the ice is melting that means it is getting warmer? It’s actually the opposite. For ice to melt it needs to break the bonds that are formed between the H2O molecules. This breaking requires energy which it gets in the form of heat. When a molecule melts away a bond is broken, taking heat away from the surrounding, causing the temperature to drop.

This is also the reason that salt is put on icy roads – it stops water forming ice.

#TryThisTuesday: Guess The Flavour

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For this Try This Tuesday all you will need is some starburst or chewy fruit sweets.img_4490

Close your eyes and pick a starburst at random without looking. Unwrap it with your eyes closed.

Hold your nose and eat the starburst, make sure you keep holding your nose the whole time.

Can you guess the flavour without looking at the colour of the sweet or the wrapper? You might get some of them wrong!

If you let go of your nose halfway through chewing, you might suddenly be able to taste the flavour.

The Science

Smell and taste are really closely linked, so it is really hard to guess the flavour of the starburst when you hold your nose. About 90% of what we taste is due to smell. Both senses use similar receptors and rely on the same molecules to send messages to the brain about what you can taste and smell. Flavour is actually a mix of taste, smell, texture and other cues like temperature.

It is also important to close your eyes when you eat the starburst, as you can make unconscious links between colour and flavour. Our brain is really good at picking up associations such as a purple coloured sweet is likely to taste of blackcurrant. When the colour makes us expect something to taste a certain way, we taste what we expect unless it’s really different.

This colour association affects some people worse than others,  the pathways to the brain can get crossed over causing synaethesia. This might mean that when they see yellow – they taste lemon.

Inspiring Female Scientists from Newcastle #BeBoldForChange

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Susan Mary Auld

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Susan was born in Tynemouth in 1915 and was the first woman to graduate as a naval architect from Armstrong College at what was then Durham University. She went on to have an illustrious career as a pioneering architect in the Royal Navy. She was responsible for designing the floating vessels that were used to land Allied troops on D-Day in France in 1944.

Myriam Neaimeh

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Myriam Neaimeh is a researcher at Newcastle University who specialises in renewable technology and smart cities. She is currently working with Japanese car giant Nissan to investigate if batteries from electric cars can be re-used to power homes in the future. She is also a talented footballer and plays in midfield for Newcastle United Women’s FC (having been an international player in her home country of Lebanon).

Nicola Curtin

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Professor Nicola Curtin from Newcastle University, has been leading research into the development of ‘smart’ cancer drugs called PARP inhibitors. Since 2008 more than 7,000 patients have been treated during trials of the drugs, which have fewer side effects than chemotherapy. They work by targeting a weakness in cancer cells and stop an enzyme (PARP) from repairing their DNA. In 2010 her team were awarded the Translational Cancer Research Prize by Cancer Research UK.

Rachel Parsons

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Rachel Parsons was born in 1855 into a family of engineers and grew up in Tyneside. In 1910 she was one of the first three women to study Mechanical Sciences at Newnham College, Cambridge. As a woman she was unable to graduate but went on to become a director of her father’s Steam Turbine Company based in Wallsend. She oversaw the recruitment and training of women to replace the men who had left to join the armed forces and campaigned for equal access for all to technical schools and colleges. She was also a founder member of the Women’s Engineering Society.

Chi Onwurah

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Chi Onwurah was born in Wallsend and, after a couple of years in Nigeria, returned with her mother to the North East. She studied Electrical Engineering at Imperial College London and went on to have a position as Head of Telecoms Technology at OFCOM. She was elected to Parliament in 2010 and has campaigned about the lack of women in engineering jobs in the UK (which has the lowest proportion in Europe) and the limiting of children by gender stereotypes. She regularly supports activities that encourage girls into STEM.

Zoe Williams

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Zoe Williams is a well-known TV personality who studied medicine at Newcastle University from 2001. She makes regular appearances on This Morning and Trust Me I’m a Doctor and she works with Public Health England as a clinical champion for physical activity. She founded Fit4Life which runs inspiring children’s workshops about healthy living. She has competed in a number of professional sports including Athletics and Rugby Union and appeared as ‘Amazon’ on Sky 1’s Gladiators.

Helen Foster

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Professor Helen Foster led a team of Newcastle University scientists to research a better way of diagnosing childhood arthritis. Until recently there wasn’t an agreed way of assessing children’s joints which caused delays in treatment and unnecessary invasive investigations. The team developed a new tool for joint examination called pGALS which is now taught to medical students and used by doctors across the world. As a result of this success the team went on to develop free teaching resources and video demonstrations for a more detailed examination (pREMS).

#TryThisTuesday: Making coins shiny again

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New coins are always bright and shiny but they quickly become dull and tarnished. Today we are going to make our coins shiny again!

You will need 100ml of vinegar, some tarnished copper coins and a bowl.vinegar

Pour the vinegar into the bowl and add the salt. Mix until the salt is dissolved.

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Try dipping a coin in and holding it there for 5 minutes. See how half becomes really shiny!

half

Put all your coins in and leave for 30 minutes. If you put lots of coins in the vinegar may turn green.img_4337

Make sure you rinse all the coins with clean water.

The Science

Coins become dirty due to oxygen in the air reacting with the metal to form copper oxide. They become darker as they age as the oxide layer increases. Vinegar is an acid (acetic acid) which can be used to clean up surfaces and remove the unwanted oxides. Acids release positively charged hydrogen atoms, also known as Hydrogen ions (H+) which react with the negatively charged oxygen in copper oxide and produce water (H2O). The copper that was linked to the oxygen dissolves leaving a nice shiny surface.

If your vinegar turned green this is due to all the copper dissolving and producing copper acetate.

Real World Applications

Iron that is used to make cars, trucks and boats can also react with the oxygen in the air and oxidise, producing rust. If a car gets rusty, mechanics can use phosphoric acid  to remove it. It reacts with the rust, removing the oxide and replacing it with a layer of iron phosphate. This also protects the metal from rusting further.

Phosphoric acid is also found in coca cola, which is why it is so good at dissolving your teeth!